Chinese - Twice-cooked pork

# 400g boneless leg pork
# 50g Ginger, sliced
# 2 Spring onions, sliced
# vegetable oil, for frying
# 1 tsp Sichuanese chilli bean paste
# 1 tsp black bean sauce
# 1 pinch Chilli powder
# 1 tsp shaoxing rice wine or dry Sherry
# 1 tsp dark Soy sauce
# 100g Leeks, sliced, divided into green and white parts (or use pak choi)
# pinch Salt
# pinch Sugar
# 1 tsp chicken bouillon powder
# 1-3 tbsp hot chilli oil